February 27th, 2007 by alice
Tags: Cake, Chocolate, Cremenglaise, Espresso, Molten
INGREDIENTS
-
Ingredients for Cake
- unsalted butter, for cake molds
- 2tablespoonscocoa powder
- 3ounces extraunsweetened chocolate squares, finely chopped
- 3ouncesunsalted butter
- 2eggs
- 2egg yolks
- 3ouncessugar
- 1 1/2ouncesall-purpose flour
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Ingredients for Espresso Creme Anglaise
- 3egg yolks
- 1/3cupsugar
- 1 1/2cupslight cream
- 3tablespoonsbrewed espresso
DIRECTIONS
- Instructions for Cake: Preheat oven to 400 degrees.
- Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
- Melt the extra bitter chocolate and the unsalted butter in a double boiler.
- In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
- Stir in the chocolate/butter mixture.
- Add all the flour and mix until just incorporated.
- Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
- Place the filled molds on a baking sheet.
- Refrigerate for a minimum of 20 minutes.
- The batter will hold overnight in the refrigerator after it’s been put into the molds.
- Bake for 7 to 9 minutes.
- The tops will have cracks, the sides will be set, but the centers will be very soft.
- Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
- In a small pot warm the cream just to the boiling point over medium heat.
- While whisking, add some of the hot cream into the egg mixture.
- Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
- Add the espresso.
- Refrigerate until ready to use.
- When cakes are done, drizzle with the creme.
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February 27th, 2007 by alice
Tags: All, Beef, Day, Stew
INGREDIENTS
- 2 1/2lbsbeef stew meat
- 6mediumcarrots, sliced
- 1cup choppedcelery
- 1 (28 ounce)can wholetomatoes with juice
- 5potatoes, cubed
- 1 1/2mediumonions, diced
- 1 (10 ounce)packagefrozen peas
- 5-6beef bouillon cubes
- 1/2cupred wine
- 3 1/2cupswater
- 7-8tablespoonsquick-cooking tapioca
- 1/4teaspoonground marjoram
- 1/4teaspoonground thyme
- 1/4teaspoonrosemary
- 1/2teaspoonpepper
- 1/8teaspoongarlic powder
DIRECTIONS
- Place everything except the peas in a dutch oven or crockpot.
- If cooking in oven cook in dutch oven at 250 degrees for 6-7 hours.
- Cook in crockpot for 8-10 hours on low.
- Add the peas during the last half hour of cooking.
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February 27th, 2007 by alice
Tags: Chive, Dip, Egg
INGREDIENTS
- 2 (3 ounce)packagescream cheese, softened
- 1/4cupmilk
- 2tablespoonsmayonnaise
- 1teaspoonprepared mustard
- 1teaspoonWorcestershire sauce
- 1/4teaspoonsalt
- 1dashpepper
- 2hard-boiled eggs, chopped
- 1/4cup mincedchives
- sweet peppers, pieces or assortedcrackers
DIRECTIONS
- In a small bowl, beat the cream cheese until smooth.
- Gradually beat in milk and mayonnaise until blended.
- Add the mustard, Worcestershire sauce, salt and pepper.
- Stir in eggs and chives; mix well.
- Serve with peppers or crackers.
- Refrigerate leftovers.
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February 27th, 2007 by alice
Tags: Cake, Carrot, Joined, Why, Zaar
INGREDIENTS
-
CAKE
- 2cupsall-purpose flour
- 2teaspoonsbaking soda
- 1teaspoonbaking powder
- 1teaspoonsalt
- 2teaspoonsground cinnamon
- 1 3/4cupswhite sugar
- 1cupvegetable oil
- 3eggs
- 1teaspoonvanilla extract
- 2cups shreddedcarrots
- 1cupflaked coconut
- 1cup choppedwalnuts
- 1 (8 ounce)cancrushed pineapple, drained
-
FROSTING
- 1 (8 ounce)packagecream cheese, softened
- 1/4cupbutter, softened
- 2cupsicing sugar
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla.
- Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9×13 inch pan and bake for about 45 minutes.
- Don’t panic, the centre will sink a little.
- Allow to cool; when cool, ice the cake.
- You can certainly use your favourite cream cheese frosting to ice this cake, but the one I’ve included is highly recommended (I usually leave the cake in the 13×9 pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
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February 27th, 2007 by alice
Tags: Biscuits, Gravy
INGREDIENTS
- 1lbbulk pork sausage
- 2tablespoonsbutteror margarine
- 6tablespoonsall-purpose flour
- 1/4teaspoonsalt
- 1teaspoonpepper
- 3 1/2cupsmilk
DIRECTIONS
- In a large saucepan, cook the sausage over medium heat until no longer pink.
- Stir in the butter until its melted.
- Sprinkle the mixture with the flour.
- Gradually stir in the milk, salt, and pepper.
- Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
- Serve over biscuits.
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